I saw this and knew we would love it. The idea of this recipe is simple and brilliant. It’s everything lovable in a simple Italian meal, all in one beautiful presentation. Pasta, sauce, cheese, and delicious garlic bread. One of our favorite recipes is also a crescent roll style braid, and I love the variability in these types of meals because they are easy to change up to fit different tastes or what you have on hand. This was easy and delicious, I made it without any meat to save some time, but some sausage or ground beef/turkey would add something extra as well.
modified from the Rhodes Bake-N-serve blog
|2||cans pillsbury crescent rolls (regular)|
|1||box spaghetti noodles, cooked|
|1||jar of your favorite (thick) spaghetti sauce|
|8||oz mozzarella cheese, cubed|
|grated parmesean cheese|
|*optional ground beef/turkey/sausage/eggplant|
|*optional mushrooms, veggies, etc.|
- Cook the pasta and drain.
- Preheat the oven to 350º.
- Unroll the cans of crescent rolls so they lay flat. Position so that the longest side of the dough sheet is perpendicular to the longest side of the cookie sheet. Connect the two sheets so that their long sides can be pressed together to make one large sheet that fills out the size of the cookie sheet. Press the perforations closed so the sheet is solid.
- Scoop the pasta onto the dough sheet so it makes a log shaped pile down the center that’s about 4 inches wide and leave a nice 1-2″ border at the ends of the log as well.
- Pour sauce down the center of the noodles and spread with a spoon. Make sure they are adequately covered without letting the sauce fall over the edges of your little pasta log. Use as much pasta as you need to just cover the noodles.
- Place mozzarella cubes scattered over the sauce.
- Using a sharp knife or kitchen shears (which is easiest), cut the excess dough on either side of the pasta into strips. I cut at the original seam between the two sheets and at the original perforations that split each sheet into halves. That will leave you with 4 sections on either side. Cut each of those sections into 3 parts, leaving you with 12 strips on each side to use to braid.
- Starting at the top, fold over the “butt” or cap of the dough and then grab one strip and fold it over the pasta log, stretching it a little to cover well and keeping it touching the previous strip or fold so little to no food shows through (this will prevent leaking of the sauce during cooking). Grab the next strip from the opposite side, doing the same. Continue the length of the log until you get to the bottom. Before you do the last strip, fold the bottom “butt” of the log up and then cover and seal that with your last strip.
- Brush the whole braid with egg whites. Sprinkle with garlic powder, parsley, and grated parmesan cheese.
- Put in the oven and cook 25-30 minutes. Once done, allow to cool for a few minutes and slice to serve. Enjoy!